Ox-Tail Soup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This method ensures the soup tastes like it was made from fresh ox-tail.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 171. The excerpt below is the record exactly as published.
OX-TAIL SOUP. — Ox-tail soup is al- ways popular, and one or two tins of ox-tail soup will be found very conve- nient by housekeepers, as they will bear the addition of some more stock. When fresh ox-tail cannot be obtained a good ox-tail soup containing the meat of the tail can always be made with the assist- ance of these tins. Suppose we want HOUSEKEEPERS GUIDE. 117 enough ox-tail soup for six or eight per- sons. Open two tins of ox-tail soup and add an equal quantity of good stock. Now ada a brimming teaspoon- ful of Crosse and Blackwell’s extract of meat, and a brimming table-spoonful of brown roux. Strain off the soup first of all from the meat. Then dissolve in the soup the extract of meat and brown roux, and let it boil. After it has boded let it simmer for a short time, skimming the surface in order to get rid of the butter or fat contained in the roux. Now replace the meat in the soup just before serving and add a wine- glassful of sherry
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